Ingredients
1 cup sour cream
7 Tbsp all-purpose flour
1 Tbsp sugar
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 tsp vanilla extract
butter
maple syrup
Preparation
Place an iron skillet or griddle over medium-low heat.
Place the sour cream in a medium bowl. Dump in the flour, sugar, baking soda, and salt. Stir together very, very gently.
Whisk the eggs in a separate bowl. Add vanilla and stir to combine.
Pour the egg mixure into the sour cream/flour mixture. Stir together gently.
Melt about a tablespoon of butter in the skillet. Pour the batter into the skiller 1/4 ucp at a time. Cook for 1 to 1-1/2 minutes, then flip the pancakes over. Cook for another 45 seconds and remove to a plate. Repeat with the remaining batter.
Top with soft butter and warmed maple syrup.
